Agrarian-And-Food Innovations最新文献

{"title":"Application of a feed additive based on vegetable oilcake and lactulose in the diets of fattening rabbits","authors":"O. Knyazhеchenko, A. Zolotareva, A. Mosolov, I. Gorlov","doi":"10.31208/2618-7353-2022-20-82-91","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-20-82-91","url":null,"abstract":"Purpose. Study the effectiveness of a new feed additive based on vegetable cake and lactulose introduced into the diet of young rabbits in order to increase productivity. Materials and Methods. During the research, the objects were rabbits of the Californian breed, which were divided into 2 groups (control and experimental), in each group of 15 heads, according to the principle of analogues, as well as a feed additive based on milk thistle cake and lactulose. Experimental studies on the determination of growth dynamics, determination of slaughter indicators, as well as biochemical and morphological indicators of blood were carried out in a complex analytical laboratory by using standardized research methods. Results. During the experiment, it was found that the introduction of \"Lactu-Super\" in the amount of 5% by weight of feed contributed to an increase in the concentration of erythrocytes, leukocytes and hemoglobin, which corresponded to a higher level of metabolism, as well as the pre-slaughter weight of animals by 3.7% and slaughter weight, slaughter yield of 141.6 g and 2.0% relative to the control group that did not receive the supplement. Conclusion. The results of scientific and economic experience have demonstrated the effectiveness of using a new feed additive based on vegetable cake and lactulose for fattening hybrid rabbits under intensive technology from the age of 45 days.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82433331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lactulose-containing feed additives as a factor in the lifetime formation of high-quality and safe products","authors":"S. Brekhova, M. Slozhenkina, L. Obrushnikova","doi":"10.31208/2618-7353-2022-20-51-64","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-20-51-64","url":null,"abstract":"Purpose. Evaluation of various types of modern lactulose-containing additives and the effectiveness of their use in feeding farm animals as one of the options for decision the problem of in vivo formation of high-quality and safe livestock products for the healthy nutrition of the modern population. Discussion. The revolution in feed production made by the Soviet scientist Minenkov A.R. in the middle of the 20th century, namely the use of antibiotics as a feed additive to stimulate productivity, became a failure by the beginning of the 21st century. By this time, the negative consequences of prolonged use of antibiotics were revealed, which led to the active rejection of them in animal husbandry practice as productivity stimulants. They were replaced by pro- and prebiotic feed additives that have a healing effect on animal organism, thereby beneficially influencing their productive characteristics. Prebiotics in feed production are more convenient to use than probiotics, as they have a greater degree of unpretentiousness to storage conditions, but at the same time they are easier to obtain than live microorganisms. Lactulose is the most well-known and proven prebiotic in animal husbandry. Feed additives based on it in the body of animals have an identical mechanism of action based on enzymatic cleavage in the large intestine of this disaccharide by bifidobacteria and lactobacilli, which triggers a number of interrelated processes that have a beneficial physiological effect. The considered results of the use of some lactulose-containing feed additives on broiler chickens, Saanen goats, pigs and rabbits made it possible to conclude that for the above animal species there is a similar positive effect from the presence of new lactulose-based feed additives in the diet: intensification of growth and development of animals, as well as strengthening of resistance to adverse external factors, which directly affects the life-time formation of better and safer livestock products. Conclusion. Reviewed studies on the use of modern lactulose-based feed additives and the results obtained confirm their ability to have a beneficial effect on the growth, development and resistance to negative factors from outside the body of farm animals, such as broiler chickens, goats, pigs and rabbits. This, in turn, contributes to the lifetime formation of improved quantitative and qualitative characteristics of the resulting livestock raw materials.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"101 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74357270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of the method of preparation of raw materials for the production of native steaks on their quality indicators and organoleptic characteristics","authors":"M.V. Giro, E.V. Karpenko","doi":"10.31208/2618-7353-2022-20-65-72","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-20-65-72","url":null,"abstract":"Purpose. Study of the influence of various methods of preparing raw materials for the production of native steaks on quality and organoleptic characteristics. Materials and Methods. The object of research was native beef steaks, which were made from raw materials obtained by various preliminary processing. Depending on the type of technological influences, the organoleptic characteristics of products (GOST 32125-2013), shear stress (GOST 52601-2006) and mechanical strength of meat (GOST 31797-2012) were studied. Results. As a result of the experiment, it was revealed that the experimental products (native steaks) had high organoleptic characteristics, namely: a more pronounced taste, color and aroma, consistency. This was achieved due to increased proteolytic activity of proteins, their faster splitting into amino acids, which affects the taste formation. Also, when using the developed method for preparing raw materials, a higher complex effect on meat proteins of proteolytic enzymes of the gastric tract (pepsin and trypsin) was noted and, as a result, an increase in the digestibility of the studied steaks. The methods and modes of preliminary exposure and processing of raw materials contribute to the increase of the hydrothermal effect, which improves their consistency, namely: the steaks processed by the proposed method had better organoleptic properties and more worthy results in terms of the tension of the slice of boiled meat – 350 H/m2, mechanical strength – 52.70%. All this can favorably affect the further development of finished products. Conclusion. It has been established that the use of the developed method of processing raw materials for the preparation of native steaks has a positive effect on the organoleptic characteristics of products, and also improves their quality indicators, which makes it possible to obtain products with good organoleptic characteristics, as well as quality characteristics.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"198 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74843256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and implementation of innovative technologies in animal husbandry to provide the population with high-quality food","authors":"T. N. Barmina, A. A. Kaidulina, K.E. Badmaeva, E.V. Chernikov","doi":"10.31208/2618-7353-2022-20-26-41","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-20-26-41","url":null,"abstract":"Purpose. Analysis of advanced technologies for the production of livestock products and factors affecting the links of the entire production chain: \"plant growing – animal husbandry – feeding and keeping technology – breeding – production technology – obtaining and processing raw materials – finished products – consumer\". Discussion. The subject of discussion are issues including: consideration of systemic biotechnologies for the production of livestock raw materials; study and implementation of ways to improve its technological properties when using selection methods of reproduction and improvement of genetic parameters; the use of biologically active substances and non-traditional feed ingredients that have a positive effect when exposed to numerous stress factors; the use of pharmacological agents and biotechnological processing methods on the state of animal productivity and the functional and technological properties of meat and dairy and raw materials. Conclusion. As a result of calculations, experiments and laboratory studies, fundamentally new competitive technologies for the production of domestic livestock products have been developed and widely introduced into production, factors that contribute to the growth and improvement of the quality of the raw materials obtained for the creation of new generation food products have been studied and improved.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"36 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89454935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New approaches of functional food production with using non-traditional regional resources and technologies","authors":"E. Anisimova, M. Slozhenkina, A. Zolotareva","doi":"10.31208/2618-7353-2022-19-39-48","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-19-39-48","url":null,"abstract":"Purpose. Development of a scientifically based concept for the formation of an adaptive approach to the meat and dairy socially significant production based on deep processing of regional livestock raw materials, innovative ways to increase the shelf life of products, reduce the cost of technologies, increase consumer properties of products, incl. specialized and functional, are presented. Materials and Methods. The work is based on the convergence of experiments in vitro, in vivo, in silico. All studies were carried out on advanced equipment using modern methods of chromatography, mass spectrometry, voltammetry, physicochemical and biotechnological methods. Discussion. Minor components of animal raw materials can be effective in the treatment and prevention of lot diseases. Peptides with low molecular weight obtained from bovine lactoferrin have a more significant effect on gastric mucosa protection than native bovine lactoferrin in the same concentration. Using of angiogenin isolated from dairy raw materials, or serum concentrates enriched with angiogenin have a great social and practical importance. A complex of proteinoids obtained from collagen-containing raw materials, including animal skin processing waste, as a result of deep processing, can be widely used in the compounds of various food products: jellies, sausages, chopped meat semi-finished products, etc. Improving the safety of meat quality indicators when stored in a chilled state is possible using the case of its preliminary treatment of following antiseptic solutions: magnetized and electroactivated solution – catholyte; concentrate of mineral salts obtained after electrodialysis of whey. Meat treated with these solutions is more juicy compared with control. Its emulsifying ability is more high (on average 10%), which is important in sausage production. It make possible to exclude the using of third-party chemical reagents, and to increase the physical and chemical indices of meat quality and prevent its microbial contamination. In order to produce food products with the specified quality characteristics, it is proposed to use non-traditional vegetable raw materials with regional and price availability as part of the compositions. As a result of the performed research, enriched meat and dairy products of a new generation with established physiological effects were created. The developed formulations aimed to enrich food with natural bioactive complexes of macro- and micronutrients obtained from regional plant raw materials, secondary raw materials from food manufacturers, as well as to improve the organoleptics of the finished product, reduce its allergenicity, extend shelf life, reduce the cost of technologies, increasing the availability of socially significant products, including special-purpose products, for all segments of the population, consumer attractiveness due to functional properties (various types of yoghurts, cheese and cheese products, boiled and smoked sausages, jel","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86499369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modern problems and current approaches in dairy farming","authors":"N. Mosolova, D. A. Mosolova, A. Slozhenkina, S. Brekhova","doi":"10.31208/2618-7353-2022-19-9-21","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-19-9-21","url":null,"abstract":"Purpose. An overview of the main modern problems in the dairy business and an assessment of promising approaches to the development of this branch of animal husbandry based on the research of the staff of the VRIMMP. Materials and Methods. The scientific research was carried out through the use of generally accepted scientific methods of studying and processing the studied material in the form of sequential operations of generalization, systematization, logical analysis and conclusions on an extensive array of data from the materials of published works on numerous scientific and practical studies carried out in the agroecological conditions of the South of Russia. Discussion. The existing knowledge has been deepened and the obtained results of the lifetime formation of increased both quantitative and qualitative characteristics of dairy raw materials, and as a result, dairy products of increased nutritional value obtained from it, are reflected. The main technological innovations that have begun to be applied by advanced enterprises of the dairy industry are considered: robotic milking, software for automating routine tasks in animal maintenance. Conclusion. Currently, extensive scientific work has been carried out, the results of which are the key points for solving the most important tasks to improve the quality and volume of production of dairy raw materials and final products from it. The proposed approaches for enterprises engaged in the breeding of dairy cattle in the field of productivity, with proper implementation, are able to bring production indicators to a new level. The developed new approaches to the production of dairy products will allow milk processing enterprises to expand the product range of eco-friendly and healthy products.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90921033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of antioxidant properties of peptides, isolated from cows colostrum","authors":"S. Tikhonov, N. Tikhonova, V. Lazarev, M. S. Tikhonova","doi":"10.31208/2618-7353-2022-19-60-68","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-19-60-68","url":null,"abstract":"Purpose. Evaluation of the antioxidant activity of peptides isolated from trypsin hydrolysate of cow colostrum. Materials and Methods. Based on the data obtained, it is possible to consider the possibility of using this peptide in the development of functional food products. However, it should be borne in mind that biologically active peptides have a number of disadvantages, in particular, low stability in the gastrointestinal tract, and can react with other biologically active substances in the composition of a food product and in the human body. Results. The antioxidant activity of peptides was determined by the DPPH method. Solutions of Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) of known concentration were used as the standard solution. All spectrophotometric measurements were carried out using a CLARIOstar micro-tablet reader (BMG Labtech, Germany).Studies of the antioxidant activity of peptides with a known molecular weight and sequence of amino acids isolated from enzymatic hydrolysate of cow colostrum have been carried out. The functions of these peptides are not presented in the scientific and technical domestic and foreign literature. The antioxidant activity was determined by the DPPH method. It was found that the peptide with the amino acid sequence SQKKKNCPNGTRIRVPGPGP, consisting of 20 amino acids and having a molecular weight of 20 kDa, has an antioxidant activity of 0.128±0.008 mmol eq. Trolox/l, the antioxidant properties of the other peptides studied have not been established. It can be assumed that the antioxidant activity of peptides depends on the sequence and number of amino acids. Conclusion. Based on the data obtained, it is possible to consider the possibility of using this peptide in the development of functional food products. However, it should be borne in mind that biologically active peptides have a number of disadvantages, in particular, low stability in the gastrointestinal tract, and can react with other biologically active substances in the composition of a food product and in the human body.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85203704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biotechnological aspects of the development of milk-protein bio-products using alternative bioorganic raw materials","authors":"A. Korotkova, E. A. Sergeenko, V. Khramova","doi":"10.31208/2618-7353-2022-19-49-59","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-19-49-59","url":null,"abstract":"Purpose. To study the efficiency of using alternative high-protein bioorganic raw materials in the aspect of forming the protein composition of a curd-based bioproduct. Materials and Methods. Determination of organoleptic, physical and chemical and microbiological parameters was carried out using generally accepted standard methods and techniques: titratable acidity – titrimetrically according to GOST 3624-92, fat mass fraction – acid method according to GOST 5867-90, protein – Kjeldahl method according to GOST R 53951-2010, moisture – thermogravimetrically according to GOST 3626-73. The number of viable lactic acid microorganisms was determined according to GOST 33951-2016 by sowing and culturing on nutrient media with visual counting of grown colonies. Results. Scientifically substantiated the results of the study of the effectiveness of alternative high-protein bioorganic raw materials in the aspect of formation of protein composition of curd-based bioproduct. Organoleptic and physico-chemical parameters confirming high consumer properties of the product have been presented. A favorable influence of vegetable raw materials on the formation of the original consumer properties of the bioproducthas been established. Conclusion. A new milk-protein bioproducthas been developed, produced according to the traditional technology of curd by the method of acid-cheese coagulation followed by mixing the curd-casein base of the product with probiotic acidophilus, albumin whey protein mass preliminary isolated by ultrafiltration of return curd whey, and a suspension of green freshwater algae chlorella as a bioorganic source of protein, iodine and zink.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"210 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79011048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The use of melanin in the food industry","authors":"E. Kadritskaya, M. Shkolnikova","doi":"10.31208/2618-7353-2022-19-69-76","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-19-69-76","url":null,"abstract":"Purpose. Substantiate the possibilities of using natural melanin in the food industry based on the study of its sources and properties. Substantiation of the possibility of using natural melanin in the food industry based on the study of its sources and properties. Discussion. Sources of melanin of plant, animal and microbial origin are systematized, some of which are unsuitable for industrial use – squid ink, sepia, watermelon seeds, etc., and birch fungus chaga as a source of melanin has a long renewal. The properties of melanin – protection from light, chelation of metal ions, antibacterial and antioxidant activity, etc., determine their use in food technology and their primary packaging. Conclusion. Sources of melanin are diverse, but plant raw materials and waste products of its production, in particular, buckwheat husk, are industrially significant. Despite the significant volume of husk – more than 65 thousand tons per year, its use today is extremely limited. Functional properties, low cost and accessibility.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"162 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86253909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of the effect of calcium citrate on the physical and chemical parameters and amino acid composition of chopped cutlets","authors":"V. Grishin, P. Andreev-Chadaev, J. Grebennikova, E. Lazareva","doi":"10.31208/2618-7353-2022-19-77-86","DOIUrl":"https://doi.org/10.31208/2618-7353-2022-19-77-86","url":null,"abstract":"Purpose. Studying the possibility of enriching poultry chopped cutlets with calcium by using the food additive E 333(iii) calcium citrate. Materials and Methods. The object of research was chicken chopped semi-finished products (cutlets) produced according to TU 9214-009-42855891-2002 (GOST 31936-2012). The calcium-containing dietary supplement calcium citrate (GOST R 54538-2011) was used as a mineral concentrator. To determine the optimal amount of calcium citrate application, recipes for chopped chicken cutlets were developed without the use and with the use of calcium citrate in an amount of 1.0 (experienced no. 1) and 1.5% (experienced no. 2) by weight of raw materials. Classical and modern methods of analysis were used in the research: the moisture content in the finished product was determined according to GOST 33319-2015; the amount of protein substances – according to GOST 25011-2017; fat – according to GOST 23042-2015; ash content – according to GOST 31727-2012; the content of carbohydrates in terms of glucose – according to GOST 31470-2012; calcium content – according to GOST R 55573-2013. Results. Experimentally, it was found that the enrichment of the prototypes with calcium citrate had a positive effect on the calcium content in the finished product. Thus, the enrichment of minced meat by 1.0% contributed to an increase in the calcium content by 40.60%, compared with the control sample, and the enrichment of minced meat by 1.5% – by 50.03%, respectively. During the conducted studies, it was found that the content of essential amino acids in the experimental samples was slightly higher than in the control: lysine – by 1.79 and 4.71%, phenylalanine – by 1.87 and 1.07%, histidine – by 0.81 and 0.27%, leucine and isoleucine – by 1.19 and 0.32%, methionine – by 1.80 and 0.90%, valine – by 0.36 and 0.90%, threonine – by 2.96 and 0.85%, tryptophan – by 0.91 and 1.82%, respectively. The caloric content of the resulting cutlets ranged from 209.75 to 209.91 kcal. Conclusion. It has been established that the use of calcium citrate makes it possible to significantly enrich the finished food with this important macronutrient in human metabolism, and the resulting cutlets do not differ in their taste qualities from ordinary chopped cutlets. And the low calorie content of cooked cutlets is ideal for dietary nutrition and people leading a healthy lifestyle.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76855026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}